honey wheat bread

You won't believe how easy it is to make homemade whole wheat bread!  This recipe bakes up soft and is perfect for sandwiches.&nbsp;

Soft Whole Wheat Bread

water

active dry yeast* ((1 packet))

honey

unsalted butter, (softened)

whole wheat flour

salt

Place the warm water in a large bowl and sprinkle the yeast on top.  Set aside for 5 minutes to allow the yeast to proof.

Add the honey and butter.&nbsp;

Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.

Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.&nbsp;&nbsp;

Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.&nbsp;

Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.

Lightly mist a 9x5-inch loaf pan with non-stick spray.&nbsp;

Punch down the dough and shape it into a loaf.

Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.

Preheat the oven to 350°F.&nbsp;

Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

A copycat recipe for the famous dark bread served at Outback Steakhouse.

Steakhouse Honey Wheat Bread

sugar

pkg active dry yeast ((2 ¼ tsp bulk yeast))

bread flour

flour

cocoa powder

instant coffee granules

butter (softened)

molasses

Yellow cornmeal (for dusting)

Proof the yeast: measure the warm water into a two-cup or larger measure. Add the sugar and yeast. Stir to dissolve. Within 5 minutes the yeast should have begun to bubble and grow.

While the yeast proofs, mix the flours, cocoa, coffee, and salt in a large bowl. Stir together with a whisk.

Using your fingers, mix the softened butter into the flour mixture.

Make a well in the center of the dry mixture and add the honey, molasses, and yeast-water mixture. Stir from the middle, bringing the dry ingredients gradually into the wet. You can start out with a wooden spoon but will need to use your hands to finally bring the dough together.

Turn the rough dough out onto a lightly floured surface. Knead for 10 minutes adding small amounts of flour to the kneading surface only if needed.

Let the dough rest for a few minutes while you wash and dry the bowl that you used to mix it in. Spray the inside of the bowl with cooking spray. Put the dough into the bowl top side down and then turn it over so that the top is coated with a bit of the cooking spray.

Cover the bowl with plastic wrap and set it in a warm place to rise. The interior of an oven with the light on is usually warm enough. Let the dough rise for 1 to 1 1/2 hours or until doubled in size.

When the dough has doubled, cut it into 6 portions. Form each portion into either a 6-inch log shape or a round mini-boule.

Pour a small amount of cornmeal onto your work surface. Moisten each dough portion very lightly by wetting your hands, removing most of the water and rubbing over the dough. Roll the lightly moistened loaves in cornmeal to coat. Gently pat to remove any excess cornmeal.

Place the loaves on a lightly oiled baking sheet. Cover with plastic wrap and set aside to rise for another hour or until doubled in size.

Preheat the oven to 350 degrees. Uncover the dough and bake for 35-40 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.

Serve with plenty of butter.

Honey Whole Wheat Sandwich bread is packed with flavor and can be made start to finish in a few hours. This bread recipe makes for the perfect weekend baking project. And it will make for the very best toast and sandwiches all week long!

Honey Wheat Sandwich Bread

½ cups warm water ((90-90ºF / 32-35ºC))

yeast

unsalted butter (melted)

vegetable oil

Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top.

Set aside for 5 minutes to allow the yeast to bloom (it should get foamy and smell yeasty. If it doesn’t, throw out the water/yeast and start over with fresh yeast).

To the bowl, add the honey, melted butter, 4 cups of flour and salt.

With the paddle attachment affixed, mix on low until combined.

Switch to the dough hook and knead on low for 10 minutes* (see note if you do not have a stand mixer)

Place dough in a large, clean bowl that’s been coated lightly in vegetable oil and cover loosely with plastic wrap.

Let rise in a warm place until the dough has doubled in size, 45 – 60 minutes.

Lightly brush a loaf pan with vegetable oil or line with parchment paper and set aside.

Punch down the proofed dough and turn out onto a clean work surface.

Gently press the dough into a rectangle, one inch thick and no wider than the length of the loaf pan.

Starting with the long end, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.

Turn the dough seam side up and pinch it closed.

Tuck the ends underneath the rolled loaf, as pictured.

Place dough in the loaf pan and press it gently so it touches all four sides of the pan, if needed.

Cover loosely with plastic wrap, and let rise in a warm place until doubled in size, about 60 minutes.

Preheat the oven to 350°F (180ºC).

Remove plastic wrap from the proofed dough and bake for 40-45 minutes or until the loaf reaches 205 degrees (when a thermometer is inserted in to the center).

Remove bread from the oven and allow to cool in the pan for 15 minutes then turn dough out onto a wire rack, turn right side up and allow to cool to room temperature before slicing

Made this with a dark buckwheat honey.  Tasted like raisin bread, going to add raisins next time.

This is my second time making this bread and using this recipe it smells so delicious while baking in the oven turns out delicious and is a huge loaf of bread my nephews love eating it with just butter... the best and simple easy to make!

Absolutely awesome.  I've been making this weekly for the last 8 weeks!

Make this bread!!! I tried this recipe yesterday after reading all the reviews saying it’s the best bread recipe and it for sure is! It came out so soft and just the right flavor, super awesome. Will definitely be using this recipe many times again (:

This was the first loaf of bread I’ve ever made and it was a huge hit! Even my 5 year old absolutely loves it. Thank you!

A delicious and healthy honey wheat bread recipe that's perfect for any meal.

Honey Wheat Bread Recipe

Whole wheat flour

All-purpose flour

Honey

tbsp Olive oil

Salt

Active dry yeast

1. In a large mixing bowl, combine warm water, honey, and yeast. Let it sit for 5 minutes until frothy.

2. Add olive oil, salt, whole wheat flour, and all-purpose flour. Mix until a dough forms.

3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

4. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

5. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.

6. Bake for 30 minutes or until the bread sounds hollow when tapped.

7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Soft Whole Wheat Bread

Steakhouse Honey Wheat Bread

Honey Wheat Sandwich Bread

Honey Wheat Bread Recipe

Top 4 honey wheat bread recipes from across the web

The most viewed honey wheat bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft Whole Wheat Bread

Steakhouse Honey Wheat Bread

Honey Wheat Sandwich Bread

Honey Wheat Bread Recipe

The most viewed honey wheat bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine